Hollandaise sauce
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Hollandaise sauce goes Mediterranean and a bit Greek

Hollandaise sauce is the most Keto-friendly classic sauce on this planet! Yet, somehow, it lives in the shade of Mayonnaise. But Mayonnaise is just a less rich version of egg-yolk emulsion sauce, isn’t it?

Unfortunately, people love the fact that they can buy it ready in supermarkets! However, industrial Mayo, could be the most unhealthy thing ever sold! This is because it’s filled with bad additives and made with worst kind of vegetable oil.

Naturally, we did ketonise mayonnaise! We used Greek extra virgin olive oil and quail eggs to make it extremely nutritious and healthy! However, some people cannot find mild variety of extra virgin olive oil and they complain about the intensity of flavour. What could fix this problem? Well, naturally – butter. 🙂

The procedure is the same, all you need is hot goat butter instead of oil

Hollandaise sauce was born in France. It was formerly known as Sauce Isigny. This is a town where best butter in France is produced. It most probably got its present name after French started importing butter from Holland in a period when there was a shortage of butter.

Hollandaise sauce with a Greek twist

The original sauce was born in France, but it was given this name because of the shortage of butter in one period. French started importing butter it from Holland. Interestingly, one of my favourite kinds of goat butter comes from Holland and that’s where I found my Greek connection.

In Greece, nothing beats goat or sheep butter when it comes to nutrients and the rustic feeling! With a little bit of Greek spices, my Hollandaise sauce became the tastiest Keto sauce we ever created! Quite easy to make, if you have a grain of patience!

Hollandaise sauce
We would love to hear from you about your spice tweak!

Test for young chefs!

This sauce is often used as a test for young and inpatient chefs by their master chefs! In my head I can hear Yoda saying – “Patience young Skywalker, your sauce to whisk, learn you must.” 😉

True Hollandaise sauce needs to have the flavour of real butter, fresh yolks, organic lemon and just a dash of spices. You can combine it with just about anything! Ideally, you will serve it with, grilled seafood, veal, lamb, or rabbit. Its charm lies in its enchanting silky texture and buttery richness! I have to point out, even though it’s a fatty sauce, when made properly, it cannot be heavy but light and airy.

Can we store it in the refrigerator and use for more days?

The answer is Yes! My recipe features more yolks, a little bit of water and goat butter. This will create an emulsion that will stay soft in the fridge, but you can also reheat it slightly. The trick is in mixing and having it a bit softer when it’s fresh. After refrigerating, it gets the consistency of Mascarpone. In fact, if you want to make it creamier and softer, you can mix it with sour cream and have it in the refrigerator for about 7 days.

Shall we take the young chef’s test together? Keto style!

Hollandaise sauce goes Mediterranean and Greek

Hollandaise sauce goes Mediterranean and Greek

Recipe by Roberta Kapsalis
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Prep time


Cooking time






  • 1 tbsp room temperature water

  • 6 large yolks (as fresh as possible, organic)

  • 250g (8,8 oz) melted, hot butter (please try to find goat butter)

  • 60 ml (2 fl oz) freshly squeezed lemon juice

  • 1 tsp lemon zest

  • 1 tsp Mahlep powder (It’s optional, but makes all the difference)

  • 1 tsp sea salt

  • 1/2 tsp white pepper

  • 1 tsp dijon mustard

  • 2 drops 100% monk fruit or stevia extract (optional, original recipe calls for sugar)


  • Place the water, yolks, lemon juice, mustard and all the spices in a self-standing mixer. You can also use a blender if it has more speeds. If you want to be old-fashioned, try whisking with your hand! At first you need to beat the yolks at high speed, and later with lower speed.
  • Melt the butter over low temperature but do let it simmer a bit so that you know it reached boiling point.
  • Reduce the speed of your mixer and start pouring hot butter from a large distance very slowly. You need a thin line of hot butter running from your saucepan into your mixing bowl or blender.
  • In about 7 minutes you will get a beautiful emulsion. Your sauce is ready to be served or stored in the refrigerator for up to 7 days.

Recipe Video


  • If you refrigerate the sauce, use a clean jar with a good lid. Place it in your refrigerator door shelf so that it doesn’t get too cold. Before using, leave the desired portion (which is about 2 tbsp per person) outside of the fridge for 20 minutes.
  • You can add 4 tbsp of sour cream to the sauce and get it even lighter and softer after refrigerating. If you add chopped pickles, you will get the most delicious Tartar sauce!
  • The nutritional label is calculated per 1 tbsp. Out of this amount, you will be able to get 32 tablespoons of sauce.
Hollandaise sauce

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